Mr.HIMANSHU (FPP) is a dedicated and diligent, young aspirant who is exceptionally good at him culinary arts. IIHMCA has selected him as the Chef of the Day.
Ingredients:
- 450gms Beef sirloin or tenderloin, thinly sliced into strips
- 60 ml Olive oil
- 175 gms Onion, finely chopped
- 10 gms Garlic, minced
- 225 gms Button mushrooms, sliced
- 15 gms Refined flour
- 200 ml Beef broth
- 10 ml Worcestershire sauce
- 60 gm Sour cream
- 5gms Salt
- 5 gms Pepper crushed
- 340 gms Fettuccine pasta
- 3 sprigs Fresh parsley for garnish, chopped
Method:
Cook the Fettuccine:
- Cook the fettuccine pasta according to the package instructions until al dente. Drain and set aside.
Sear the Beef:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the beef strips and cook until browned on all sides. Remove the beef from the skillet and set aside.
Sauté the Vegetables:
- In the same skillet, add the chopped onion and garlic. Sauté for a few minutes until softened.
- Add the sliced mushrooms and cook until they release their moisture and start to brown.
To Make the Sauce:
- Sprinkle the flour over the sautéed mushrooms and stir to coat.
- Gradually add the beef broth and Worcestershire sauce, stirring continuously until the sauce thickens.
- Reduce heat to low and return the cooked beef to the skillet. Simmer for a few minutes until the beef is heated through.
- Stir in the sour cream and season with salt and pepper. Simmer gently, but do not let it boil.
Combine and Serve:
- Toss the cooked fettuccine pasta with the beef stroganoff sauce until well coated.
- Serve hot, garnished with chopped fresh parsley.